By 300 Sandwiches
Once we landed in Brooklyn, E and I unpacked our bags, did laundry and reviewed the stack of bills, catalogues and other solicitations for money packed into our mailbox. We also vowed to return to our regular workouts and healthy diets—less wine, cobblers and lounging, more veggies, yoga and CrossFit.
To help kickstart our healthy return to reality, I made veggie wraps while we tackled our weekend chores. A quick stir fry of peppers, kale (yes, I snuck it in again. I figured if it was pan fried and salted enough, he wouldn’t be bothered by it), and added some tofu and leftover chicken from last night’s dinner. I wrapped the combo into large flatbreads, and served it up for lunch on the patio.
The wraps were tasty, and E even ate the kale again without gagging (you’re on a roll, honey! I’m proud!) As we ate, E and I took in the view of the apartments nearby, the subsidized housing across the street, the concrete and construction storage house next to our communal patio and the abandoned building next door. I thought about that view of the Columbia River we had from our rented glass box in the mountains just a few days ago. “This view sucks!” I blurted.
“Really?” E said, raising an eyebrow.
I looked at his face—that smiling, blue eyed, sun kissed face. That part of the view did not suck. “Ok, just kidding. It’s really not so bad.”
After lunch, I started plotting our next vacation.
1/2 cup chopped kale
1/2 onion, sliced
1/2 green pepper, cut into strips
1/2 yellow pepper, cut into strips
1/2 orange pepper, cut into strips
1/3 head of radicchio, sliced into strips
1/2 cup chicken, cut into strips
1/2 cup tofu, cubed
1/2 tablespoon black pepper
2 tablespoons olive oil
2 tablespoons teriyaki sauce
Warm olive oil in large skillet. Toss in onion, then toss in kale. Cook until both are browned, and sprinkle on sea salt and 1/4 tablespoon of pepper. Next, add your peppers and radicchio, and sautee another 5 minutes or so, or until peppers are soft. Sprinkle on rest of pepper and stir.
In a separate pan, warm teriyaki sauce over medium heat. Then toss in cubed tofu. Cook for about 4 minutes, or until tofu is sauteed in sauce. (At this point, I nuked leftover precooked chicken and cut into strips. If you’re cooking chicken from scratch, prep and cook chicken as desired, but cut into strips for the wraps).
Warm flat bread over flame for about 10 seconds each side. Lay flat on plate. Then scoop out pepper mixture onto middle of flatbread in a neat row. Top with tofu or chicken. Wrap flat bread, top and bottom inward first, then wrap sides over top. Turn over, cut, and serve. Makes two sandwiches.